Marry Me Chicken Pasta

This Marry Me Chicken Pasta is a onepan wonder that combines tender bitesized chicken pieces with hearty penne pasta smothered in a rich and creamy sauce. It is a complete meal that hits the table in just about 35 minutes making it perfect for busy weeknights when you want something comforting but do not have hours to cook. The combination of sundried tomatoes parmesan and a touch of paprika gives it an addictive depth of flavor.

I first tried this recipe on a hectic weeknight when I needed dinner fast but still wanted something delicious. It instantly became a favorite in my house and people keep asking me to make it again and again.

Ingredients

• Penne pasta: about half a 16ounce box makes the perfect shape to soak up the sauce Any medium shaped pasta like rigatoni or fusilli also works
• Boneless skinless chicken breasts: cut into 1inch pieces lean and cooks quickly while staying tender Chicken thighs can be swapped in for juicier bites
• Olive oil: for searing the chicken and building flavor choose a light or mild olive oil for best results
• Butter: helps build the roux for the sauce and adds richness
• Small yellow onion: finely diced adds sweetness and balances the tang of sundried tomatoes
• Fresh garlic cloves: freshly minced garlic really elevates the sauce flavor over jarred stuff
• Allpurpose flour: used to thicken the sauce and create a smooth texture
• Chicken broth: choose low sodium if you want to control salt levels
• Heavy cream: makes the sauce luxuriously creamy halfandhalf or whole milk works as a thinner substitute
• Grated parmesan cheese: fresh is best for flavor and texture but storebought green bottle can also do the trick
• Sundried tomatoes: essential for the signature tangy flavor drain and chop well for even distribution
• Paprika: adds a mild smoky warmth easy to leave out if you don’t have it without losing the core flavors
• Dried oregano: brings an earthy herbal note
• Fresh basil: optional but recommended as a bright garnish

Instructions

Bring a Large Pot of Water to a Boil:

Fill a large pot with water and add a good pinch of salt Bring it to a boil over high heat This salty water is what seasons the pasta from the inside out for better flavor

Cook the Pasta Until Just Al Dente:

Add the penne pasta to the boiling water Cook according to the package directions until the pasta is tender but still has a slight bite Drain the pasta in a colander and set it aside reserving the cooking water if you need to loosen the sauce later

Prepare and Season the Chicken:

Cut the chicken breasts into bitesized pieces and season with salt and pepper Heat olive oil in a large skillet over mediumhigh heat Add the chicken pieces in a single layer and cook undisturbed for about 23 minutes to develop a golden crust Flip and cook until the chicken is just cooked through about another 23 minutes Remove the chicken from the skillet and set it aside

Build the Flavor Base for the Sauce:

In the same skillet reduce heat to medium and melt the butter Add the diced onion and minced garlic and saute stirring often for about 23 minutes or until the onion is softened and fragrant Sprinkle the flour over the onion and garlic Whisk continuously to combine and cook the flour for 1 minute creating a roux that will thicken the sauce

Add Broth and Cream Gradually:

Slowly pour in the chicken broth while whisking to prevent lumps Continue whisking and bring the mixture to a gentle simmer Then stir in the heavy cream grated parmesan cheese sundried tomatoes paprika and oregano Keep cooking and stirring until the sauce thickens and coats the back of a spoon approximately 35 minutes

Combine Pasta Chicken and Sauce:

Add the cooked chicken back to the skillet followed by the drained pasta Toss everything gently but thoroughly so that every piece of pasta and chicken gets coated in the creamy sauce

Garnish and Serve:

Chop fresh basil and sprinkle it over the pasta just before serving for a burst of color and fresh herbal brightness Serve warm and enjoy

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This is one of those recipes where the sundried tomatoes really steal the show for me they add just the right amount of tangy sweetness balanced by the paprika and oregano I remember making this once for a friend who thought she hated sundried tomatoes and she ended up asking for the recipe to keep making it herself.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days To reheat warm gently on the stove with a splash of cream or milk to prevent the sauce from drying out This pasta also freezes well for up to two months thaw overnight in the fridge and reheat gently as you would leftovers.

Ingredient Substitutions

Chicken thighs can substitute the breasts for moister meat You can swap penne for rigatoni fusilli or farfalle based on what you have Halfandhalf or whole milk works instead of heavy cream just expect a slightly less thick sauce If you are avoiding sundried tomatoes you can omit them but the flavor profile will be less distinctive.

Serving Suggestions

This dish pairs perfectly with a crisp green salad or simple steamed vegetables Garlic bread or a crusty baguette is also fantastic to scoop up any leftover sauce A glass of chilled white wine complements the creamy and tangy flavors beautifully.

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Serve this warm with a sprinkle of fresh basil and a side of crusty bread for a cozy satisfying meal that comes together quickly.

Frequently Asked Questions About Recipes

→ Can I use other pasta types?

Penne works best to hold the sauce, but fusilli, farfalle, or rigatoni are good alternatives. Adjust cooking time per package instructions.

→ How do I keep chicken tender and juicy?

Cook chicken just until it reaches 165°F internally to avoid dryness. Avoid overcooking by monitoring closely.

→ How can I add some heat to this dish?

Incorporate a pinch of red pepper flakes during sauce preparation to bring a subtle spiciness.

→ What side dishes pair well with this meal?

Garlic bread and a crisp green salad complement the creamy pasta nicely, or try an Italian-style salad with tangy dressing.

→ Can this be prepared ahead and reheated?

Yes, you can cook the chicken and sauce in advance. Reheat gently and stir in freshly cooked pasta before serving to preserve texture.

→ What vegetables can be added?

Sauté mushrooms, bell peppers, or zucchini with the chicken to add freshness and texture to the dish.

→ How to fix a sauce that’s too thick?

Thin the sauce by stirring in a bit more chicken broth or milk until the desired consistency is reached.

→ Is there a slow cooker option?

You can prepare the chicken and sauce in a slow cooker and add cooked pasta at the end for a hands-off approach.

→ How should leftovers be stored?

Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently with a splash of cream or milk.